How you prepare your food is just as important as what you eat.

You can start with the highest quality organic produce, grass-fed meats, and wild-caught fish... but if you cook it the wrong way, you might kill off many of the natural nutrients and antioxidants.

Today, I'll take you through some of the most popular methods for preparing food, and how each one affects the power and potency of your favorite foods.

And I'll introduce you to a new kitchen technology that I've been using.

It's a convenient, accurate, and remarkably easy way of cooking that not only locks in nutrients and eliminates excess trans fat and cholesterol, but actually makes cooking less of a chore, and a lot more fun.

First, here are some of most popular ways of preparing food, and what you can expect from each:

Microwaving: Using a microwave is easily the most destructive way of preparing food. In fact, microwaves were banned in Russia for two decades because of studies showing how nutrients are killed off when your food is "irradiated."

The mineral content is mostly unchanged, but water-soluble nutrients like your B vitamins, vitamin C, and a host of powerful antioxidants are easily destroyed. Microwaving also breaks down essential proteins, destroys up to 97% of all nutrients in vegetables, and accelerates the structural disintegration of all foods.

Boiling: By far the most intense form of cooking, boiling results in the loss of 10% to 25% of all nutrients, along with most of the mineral content. There are a few advantages, however. Boiling gets rid of some "anti-nutrients" you don't want, likeoxalates in some vegetables, which contribute to kidney stones. And some vegetables, like carrots, maintain a higher level of antioxidants when boiled, while preserving more nutrients like vitamin A.

Roasting: Baking and roasting is a double-edged sword. While most water-soluble vitamins are better preserved, and the process is more gentle than other methods, baking and roasting can increase the formation of AGEs (Advanced Glycation End-products), which create oxidative stress and accelerate aging in your body.

Steaming: A favorite for food purists, steaming is one of the best ways of preserving the nutrients in your food. Even vitamin C, which is fragile when exposed to heat, is retained in vegetables when steamed. So much so, the antioxidant content of most vegetables actually goes up after steaming. The only downside is texture. Steaming, unless you're very careful, usually turns food into mush and often imparts a bland, boring flavor.

Induction: This newer technology is my personal favorite. Instead of using gas or electric heat, induction creates a magnetic field that generates small electric currents in the pan, evenly heating every square inch of the metal. This avoids "hot spots" and uneven cooking. And it stays cool to the touch, so you won't burn yourself, or make a mess when food boils over onto the stove top.

A study from Northland Laboratories in Northbrook, Illinois found induction cooking not only locks in nutrients, but eliminates many of the "bad guys." For example, induction cooking generates:

• 10 times LESS trans fat;

• 145% LESS saturated fat;

• 195% LESS cholesterol;

• And far LESS inflammation-promoting free radicals.

Another benefit of induction is the precision and temperature control. Instead of guessing between your usual settings of "low, medium and high," induction technology lets you set EXACT temperatures, which means you can repeat the same great results time after time.

Induction also saves time. Pans heat up MUCH faster than usual, and you can boil water in as little as 90 seconds. They're super easy to clean, and more affordable, as they use 90% less energy than a traditional gas or electric stove.

They're versatile, too. You can dial up the exact temperature you need to successfully boil, simmer, deep-fry, stir-fry, sauté, steam, sear, slow cook, barbecue, melt, and grill, all with startling precision.

Today, I'd like to introduce you to my favorite induction technology, the NuWave Precision Induction Cooktop. This amazing cooktop was developed by one of the pioneering engineers behind many of the breakthroughs at LG electronics.

I believe it's the best one out there, and today, they put together a special deal for you, my loyal reader. (And they're giving away a lot of FREE stuff, too.)

I strongly recommend you take a moment to check this out. If you've never heard of this technology, it's going to revolutionize the way you cook and eat.

I never realized what I was missing until I tried it!

Click HERE and check out this exclusive offer just for you.

There's no risk, and I guarantee it will give you the most convenient, nutrient-packed dishes you've ever prepared.

Keep training hard,

Mike Westerdal, CPT, SNC, RKC
Founder - CriticalBench.com